Here's a fun dish that I got from my sister. I will give you the original version and then my variation. Part of the reason I changed the recipe was because I was using whole wheat tortillas and they were a bit heavy and seemed like too much bread. My version is also faster and easier. You may still prefer the original version, so I'll give that to you first:
Ingredients:
1 to 2 pounds hamburger meat
1 16 oz. carton sour cream
1 can cream of Mushroom Soup
1 medium jar of Mild Pace Picante Sauce (24 oz)
1 medium onion, chopped
1 block of sharp cheddar cheese (1/2 pound)
1 pkg. flour tortilla shells (10 to 12)
Brown hamburger meat and onion. Season with garlic, salt and pepper. Drain well. Add sour cream, cream of mushroom soup, and picante sauce. Stir well and let it cook until the sauce begins to bubble. When the sauce mixture bubbles, spoon it into the tortilla shells, roll the shells and place them into a 9x 13 casserole dish. After the shells have been used, take the remainder of the sauce and pour it over the tortilla shells. Grate the whole block of cheese and sprinkle it over the top. Bake at 400 degrees until the cheese is completely melted. Remove and serve!
Saturday, September 29, 2007
Jenn's Enchilada casserole - Linda's version
Ingredients:
2 pounds ground turkey meat
1 16 oz. (two cups) sour cream
1 can cream of chicken soup (low fat)
3 cups salsa or picante sauce
1 medium onion, chopped
3 cups cheese
6 flour tortillas (whole wheat)
Brown ground meat and onion. Drain well. Add sour cream, cream soup, and salsa. Stir well and let it cook until the sauce begins to bubble. Coat a 9 x 13 glass baking dish with cooking spray. Tear two tortillas and put in a layer in the bottom of the pan. Put 2 1/2 cups of meat mix on top of tortillas. Add layer of cheese (one cup). Repeat two more times for three layers total (on last layer put the remainder of the meat mixture which may be a bit more than 2 1/2 cups). Bake at 400 degrees until the cheese is completely melted (20 to 30 minutes). Serve hot.
Notes - I think you could use yogurt instead of sour cream if that's all you have available. I have not tried that yet though. I have also only used bought salsa - I am in America =). If you try this with a home made salsa, let me know. If you don't have a condensed cream soup, you can use the condensed soup substitution listed earlier in the blog. Enjoy.
note from August 5, 2008 - I have now started using half nonfat yogurt and half nonfat sour cream. I am sure that yogurt could easily be used for the whole thing. I am still waiting for someone to send me a good home canned salsa recipe to substitue for the bought kind I am buying in the US.
2 pounds ground turkey meat
1 16 oz. (two cups) sour cream
1 can cream of chicken soup (low fat)
3 cups salsa or picante sauce
1 medium onion, chopped
3 cups cheese
6 flour tortillas (whole wheat)
Brown ground meat and onion. Drain well. Add sour cream, cream soup, and salsa. Stir well and let it cook until the sauce begins to bubble. Coat a 9 x 13 glass baking dish with cooking spray. Tear two tortillas and put in a layer in the bottom of the pan. Put 2 1/2 cups of meat mix on top of tortillas. Add layer of cheese (one cup). Repeat two more times for three layers total (on last layer put the remainder of the meat mixture which may be a bit more than 2 1/2 cups). Bake at 400 degrees until the cheese is completely melted (20 to 30 minutes). Serve hot.
Notes - I think you could use yogurt instead of sour cream if that's all you have available. I have not tried that yet though. I have also only used bought salsa - I am in America =). If you try this with a home made salsa, let me know. If you don't have a condensed cream soup, you can use the condensed soup substitution listed earlier in the blog. Enjoy.
note from August 5, 2008 - I have now started using half nonfat yogurt and half nonfat sour cream. I am sure that yogurt could easily be used for the whole thing. I am still waiting for someone to send me a good home canned salsa recipe to substitue for the bought kind I am buying in the US.
Sunday, June 03, 2007
Sausage or Ham Soufflé
This is a great breakfast casserole for company. Since you make it the night before, all you have to do is put it in the oven the next morning.
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon prepared mustard
2 cups cheddar cheese, grated
1 pound cooked sausage or ham
6 slices bread, cubed (can be white or whole wheat)
Beat well (can use an electric mixer, but not necessary): eggs, milk, salt, mustard, and bread. Add cheese and cooked meat - either sausage or ham.
Pour into buttered dish, cover, and refrigerate overnight.
Bake at 350 for 45 minutes.
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon prepared mustard
2 cups cheddar cheese, grated
1 pound cooked sausage or ham
6 slices bread, cubed (can be white or whole wheat)
Beat well (can use an electric mixer, but not necessary): eggs, milk, salt, mustard, and bread. Add cheese and cooked meat - either sausage or ham.
Pour into buttered dish, cover, and refrigerate overnight.
Bake at 350 for 45 minutes.
A basic marinara sauce: (meatless sauce)
I use this sauce over spaghetti noodles for a nice meatless meal. I also use this sauce in several recipes that call for bottled spaghetti sauce - like Eggplant Parmesan, manacotti, etc.
2 cups onions sauteed in small amount of oil
1 large can tomatoes (or about 4 cups peeled) - I cut them with scissors into small pieces
1 340 g. can tomato paste
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1 tsp. sugar (necessary if you use tomato paste because it keeps the sauce from being bitter)
1 or 2 cups of water as needed
Simmer for an hour.
When cooking the onions, you can also add peppers and mushrooms. If you want to add fresh diced garlic, wait to add it until the onions are almost done - it burns easily.
2 cups onions sauteed in small amount of oil
1 large can tomatoes (or about 4 cups peeled) - I cut them with scissors into small pieces
1 340 g. can tomato paste
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1 tsp. sugar (necessary if you use tomato paste because it keeps the sauce from being bitter)
1 or 2 cups of water as needed
Simmer for an hour.
When cooking the onions, you can also add peppers and mushrooms. If you want to add fresh diced garlic, wait to add it until the onions are almost done - it burns easily.
Spaghetti sauce
When I was in Kenya recently some of the ladies were talking about their attempts to make a good spaghetti sauce. This is the sauce I started making when Bob and I married in 1978. It still works for me. Try it and see if it works for you. We’ve always thought it was yummy. =) I have never been tempted to buy “store bought” sauce.
Linda's spaghetti sauce:
Brown two pounds (1 Kilo) ground beef or turkey with 2 cups onions. Drain well either in a colander or on paper towels.
Add 1 large can tomatoes (or about 4 cups peeled) - I cut them with scissors into small pieces
1 340 g. can tomato paste
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1 tsp. sugar (necessary if you use tomato paste because it keeps the sauce from being bitter)
1 or 2 cups of water as needed
Simmer for an hour.
Linda's spaghetti sauce:
Brown two pounds (1 Kilo) ground beef or turkey with 2 cups onions. Drain well either in a colander or on paper towels.
Add 1 large can tomatoes (or about 4 cups peeled) - I cut them with scissors into small pieces
1 340 g. can tomato paste
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1 tsp. sugar (necessary if you use tomato paste because it keeps the sauce from being bitter)
1 or 2 cups of water as needed
Simmer for an hour.
Brownies
1/2 cup melted butter
5 tablespoons cocoa
2 eggs
1 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
Melt butter and cocoa together in a saucepan. Remove from heat and cool slightly. Stir in eggs, then sugar (order is important), then flour and baking powder. Bake in a greased 8x8 square pan or in round cake pan for 20 to 25 minutes at 350. It's important not to overbake them. They should be set but not dry in the middle when removed from the oven, so you might want to check them after about 18 minutes or so since each oven cooks differently - plus pans make a difference.
I usually double this and make them in a 9x13 inch pan.
5 tablespoons cocoa
2 eggs
1 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
Melt butter and cocoa together in a saucepan. Remove from heat and cool slightly. Stir in eggs, then sugar (order is important), then flour and baking powder. Bake in a greased 8x8 square pan or in round cake pan for 20 to 25 minutes at 350. It's important not to overbake them. They should be set but not dry in the middle when removed from the oven, so you might want to check them after about 18 minutes or so since each oven cooks differently - plus pans make a difference.
I usually double this and make them in a 9x13 inch pan.
Sausage Gravy and spice mix
This recipe came from Cherry. It's been a family favorite.
Sausage Spice
3 tablespoons salt
3 tablespoons sage
1/3 teaspoon cayenne
1/2 teaspoon thyme
1 1/8 teaspoons black pepper
1 teaspoon brown sugar
Mix well. Store in an airtight container. Use 2 Tablespoons of mix to 4 cup meat or 1 Kilo
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Sausage Gravy
2 tablespoons sausage spice
1 kilogram pork mince (ground pork)
1/2 cup flour (white or whole wheat)
4 cups milk
Brown 1 kilo pork mince with 2 tablespoons of sausage spice in a large frying pan. You might need to add a bit of oil or kimbo if the mince is very lean. Once the meat is cooked, stir in 1/2 cup flour. Cook and stir until flour is browned. Next add milk. Cook until thick.
Serve over biscuits, rice or pancakes.
You can use twice the amount of milk for a creamier gravy.
Sausage Spice
3 tablespoons salt
3 tablespoons sage
1/3 teaspoon cayenne
1/2 teaspoon thyme
1 1/8 teaspoons black pepper
1 teaspoon brown sugar
Mix well. Store in an airtight container. Use 2 Tablespoons of mix to 4 cup meat or 1 Kilo
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Sausage Gravy
2 tablespoons sausage spice
1 kilogram pork mince (ground pork)
1/2 cup flour (white or whole wheat)
4 cups milk
Brown 1 kilo pork mince with 2 tablespoons of sausage spice in a large frying pan. You might need to add a bit of oil or kimbo if the mince is very lean. Once the meat is cooked, stir in 1/2 cup flour. Cook and stir until flour is browned. Next add milk. Cook until thick.
Serve over biscuits, rice or pancakes.
You can use twice the amount of milk for a creamier gravy.
Flour Tortillas
Ester's Tortillas - I got this recipe from Melissa, a friend in Kenya years ago. I recent years I have made them with whole wheat flour. If you use whole wheat, you will have to add extra water.
5 cups flour (plain white or whole wheat or mixture)
1 tablespoon baking powder
1 tablespoon salt
1 cup shortening
Mix these ingredients (cutting in shortening like you do in biscuits). Add enough BOILING water to make dough hold together (it will be less than 2 cups). Knead well. Cover dough as you work so that it does not dry out.
Remove golf ball size dough from bowl. Roll into a circle on lightly floured board. Roll thin.
Cook in a dry pan (cast iron works well). The pan should be hot. If the pan is too cool the dough will cook too long and get too dry and crunchy. The dough will begin to bubble up and have dark places on the bottom. Turn over and cook until that side also has dark spots on it.
Cover the done ones with a towel to keep warm and keep in moisture. Store in a plastic bag. Can be frozen (wrap well).
5 cups flour (plain white or whole wheat or mixture)
1 tablespoon baking powder
1 tablespoon salt
1 cup shortening
Mix these ingredients (cutting in shortening like you do in biscuits). Add enough BOILING water to make dough hold together (it will be less than 2 cups). Knead well. Cover dough as you work so that it does not dry out.
Remove golf ball size dough from bowl. Roll into a circle on lightly floured board. Roll thin.
Cook in a dry pan (cast iron works well). The pan should be hot. If the pan is too cool the dough will cook too long and get too dry and crunchy. The dough will begin to bubble up and have dark places on the bottom. Turn over and cook until that side also has dark spots on it.
Cover the done ones with a towel to keep warm and keep in moisture. Store in a plastic bag. Can be frozen (wrap well).
Broccoli Puff
Recipe By: Cindy, Lori's good friend. I've used this recipe for years - both in the US and in Kenya.
10 ounces broccoli florets/stalks
1 can cream of mushroom soup
1/2 cup cheddar cheese
1/4 cup milk
1/4 cup mayonnaise
1 egg, beaten
Cook package of broccoli. Cut into bite size pieces.
Mix all other ingredients and fold into broccoli. Pour into small baking dish and cover with dried bread crumbs or top with croutons. Dot with butter if desired. Bake at 350 for 45 minutes. Can be easily doubled. You can substitute a mixture of vegetables (cauliflower, broccoli, and carrots work well).
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Notes: see substitute for cream soup in early postings on blog.
10 ounces broccoli florets/stalks
1 can cream of mushroom soup
1/2 cup cheddar cheese
1/4 cup milk
1/4 cup mayonnaise
1 egg, beaten
Cook package of broccoli. Cut into bite size pieces.
Mix all other ingredients and fold into broccoli. Pour into small baking dish and cover with dried bread crumbs or top with croutons. Dot with butter if desired. Bake at 350 for 45 minutes. Can be easily doubled. You can substitute a mixture of vegetables (cauliflower, broccoli, and carrots work well).
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Notes: see substitute for cream soup in early postings on blog.
Tuesday, May 29, 2007
Creamy Tomato Soup
Here's an easy soup that's yummy:
2 Tablespoons Flour (can be whole meal or plain white)
1 Tablespoon Sugar
2 cups milk, divided
4 cups tomato juice (heated)
In large saucepan, combine flour, sugar, and 1/4 cup milk. Stir until smooth. Add remaining milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Slowly stir in HOT tomato juice until blended.
You can add cooked onions, bacon, or cheese if desired.
Note (added Jan. 17, 2010) - some brands of tomato juice are more watery than others. I just fixed the soup and it didn't have enough "tomato" flavor, so I added two tablespoons of tomato paste. That gave it a nice boost of tomato flavor.
2 Tablespoons Flour (can be whole meal or plain white)
1 Tablespoon Sugar
2 cups milk, divided
4 cups tomato juice (heated)
In large saucepan, combine flour, sugar, and 1/4 cup milk. Stir until smooth. Add remaining milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Slowly stir in HOT tomato juice until blended.
You can add cooked onions, bacon, or cheese if desired.
Note (added Jan. 17, 2010) - some brands of tomato juice are more watery than others. I just fixed the soup and it didn't have enough "tomato" flavor, so I added two tablespoons of tomato paste. That gave it a nice boost of tomato flavor.
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